Twice Baked Potato Casserole

Creamy smooth Twice Baked Potato Casserole is bursting with tangy flavors from cream cheese and sour cream. Perfect for the holidays or a side dish anytime.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 456kcal

Author Toni Dash

Ingredients

8 medium russet potatoes 4 pounds total
1 8-ounce package cream cheese softened
⅓ cup unsalted butter melted
1 cup sour cream
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups shredded cheddar cheese divided
4 slices bacon cooked and crumbled
2 tablespoons diced fresh chives

Instructions

Preheat your oven to 350 degrees F.
Start a large pot with cold, salted water on the stove to boil. Peel and cut the potatoes into 1-inch cubes.
Add potatoes to pot and bring to a boil, then reduce to medium low heat to simmer for 12-15 minutes, or until potatoes are soft.
Drain and place the potatoes in a large bowl. Mash well with a fork or mixer until desired consistency.
Add in the cream cheese, butter, and sour cream until well combined.
Stir in seasonings (garlic powder, smoked paprika, salt and pepper) and one cup of shredded cheddar cheese. Adjust salt and pepper to taste.
Spread potato mixture into a 9-inch by 13-inch baking dish. Top with remaining shredded cheese and crumbled bacon.
Bake at 350 degrees for 30 minutes. Garnish with chives and serve!

Notes

For totally smooth potatoes using a Ricer works best. The potatoes can also be mashed with a masher or mixer.

Notes: You can prepare this dish ahead of time and refrigerate. When ready to bake, increase the cook to 40-45 minutes since the potatoes will be cold.

Great side dish for holiday meals!

Nutrition